Starch and thermal treatment, important factors in changing detectable fumonisins in maize post-harvest-Reference-Cited by-同舟云学术

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Starch and thermal treatment, important factors in changing detectable fumonisins in maize post-harvest

Published:2015-01 Issue: Volume:61 Page:78-85
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Giorni Paola,Dall’Asta Chiara,Gregori Rossella,Cirlini Martina,Galaverna Gianni,Battilani Paola

Funder

FIRB-RBFR08JKHI

Italian Ministry of University and Research (MIUR)

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference31 articles.

1. Nutritional and physicochemical characterization of Italian rice flours and starches;Acquistucci;Food Sci. Technol. Res.,2009

2. Starch degradation in rumen fluid as influenced by genotype, climatic conditions and maturity stage of maize, grown under controlled conditions;Ali;Anim. Feed Sci. Technol.,2014

3. Abiotic factors and their interactions influence on the co-production of aflatoxin B1 and cyclopiazonic acid by Aspergillus flavus isolated from corn;Astoreca;Food Microbiol.,2014

4. Dynamic of water activity in maize hybrids is crucial for fumonisin contamination in kernels;Battilani;J. Cereal Sci.,2011

5. Logistic regression modelling of cropping systems to predict fumonisin contamination in maize;Battilani;J. Agric. Food Chem.,2008

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4. Matrix-associated mycotoxins in foods, cereals and feedstuffs: A review on occurrence, detection, transformation and future challenges;Critical Reviews in Food Science and Nutrition;2022-10-07

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